Zucchini, Carrot, Banana, Walnut & Carob Muffins
🌺🌱Hello All and Happy Spring 🌼🌸
To start, I used Mama Knows Gluten Free Banana bread/muffin recipe and combined it with her Zucchini Bread Recipe as a guide... check out her website, it is pretty awesome, at https://www.mamaknowsglutenfree.com
Preheat Oven to 350F and oil bread pan(s) and/or muffin tin(s). -I usually start the preheat about 1/3-1/2 of the way through the recipe to conserve energy and then oil the pans, but you can do what you like.
1 small-medium size zucchini and 1 small-medium size carrot -shredded = 2 cups you can do 50/50 or have more of one and less of the other, your preference.
Combine & Blend/Mix: 2 Bananas, 4 large eggs, 1 cup oil (I like coconut for this and the pans), 3 Teaspoons Vanilla Extract, 3/4-1 cup Brown sugar (to taste/sweetness), 3/4-1cup Granulated sugar (I used a blend of cane, coconut/palm, and maple -would like to try others eventually), 1/4 local Honey (raw -will be cooked anyway but the stuff from the store is usually not great or typically straight honey but rather corn syrup) or Molasses.
Add & Blend: 1/2 teaspoon salt, 1 & 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder, 1 Teaspoon Cinnamon & 1/4-1/2 Allspice and/or Pumpkin Spice.
In a separate bowl or added next to mix: 1/2-1 Teaspoon ground Flax, 3 cups & 2 Tablespoons of GF Flour (I again blended various flours. ***Just be sure to check and see if it already has Xanthan or Guar Gum (binding agents) -if not, you will want to add your own: 1/2 Teaspoon***).
1/2 Teaspoon Lemon Zest/Peel
1-2 cups chopped nuts -I used Walnut & Pecan with or without 1 cup Carob/Chocolate Chips -I did Carob and OMGoodness, YuMmY!
1-2 cups Berries: Strawberry, Blueberry, Raspberries, etc. -individually or any combination.
I also added Performance Mushroom Blend and next time want to try a protein powder too (update, I did and it was gooooood). Could top with a glaze if you wanted... oh the options are endless!
Lastly, once everything is mixed I add the shredded Carrot and Zucchini last and Blend, but if you prefer you can stir it in.
Muffins baked for 20min and was Gloriously Perfect, and as my Husband's Team of IT Professionals told him, the muffins were "off the chain!"
The Bread was cooked for 55 minutes and was Beautiful looking and Golden Brown; however, it was still rather gooey in the center -sooooo I am going to try tenting (which is baking with tin foil overtop so as not to burn the top and allow for the batter to fully cook), oooooh try a lower temperature for longer. Will have to keep you posted, but I wanted to get this written up and posted.
Cheers & Enjoy!
April R Roush-Stanley, AKA: April RRS